Brussels Sprouts and Mushrooms with Rosemary

This combination of Brussels sprouts and fresh mushrooms with the aroma and flavor of fresh rosemary makes a delightful side dish. Brussels sprouts and mushrooms with rosemary is high on the healthy side and very low on the carb side.

Preparation time: 10 minutes

Cooking time: 8 to 10 minutes

Yield: 5 servings

2 cups small, fresh Brussels sprouts

1 clove garlic

1 lemon

1 cup fresh mushrooms

3 tablespoons butter

2 teaspoons fresh rosemary

1/8 teaspoon pepper

5 fresh sprigs rosemary for garnish (optional)

In a medium saucepan, place the Brussels sprouts in about an inch of water.

Bring to a boil.

Cook for about 6 minutes — just until crisp-tender.

Drain.

Crush the garlic clove.

Grate the lemon’s peel.

You can discard the lemon — you need only the peel.

Cut the mushrooms in half.

Melt the butter in a large skillet over medium heat.

Stir in the garlic, rosemary, pepper, and 1/2 teaspoon lemon peel.

Add the mushrooms.

Cook over medium heat just until the mushrooms are softened (about 3 minutes).